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Saturday, December 31, 2011

Stir Fried Eggplant

Ingredients:
- 2 Chinese eggplants (light purple skin), cut into short stalks
- 2 cloves garlic, sliced
- 3 tbsp gluten-free soy sauce
- 1/2 tbsp corn starch
- 1/2 tbsp soup stock or water
- 1 sprig cilantro (optional)
- 1/4 + 2 tbsp cup vegetable oil

Preparation:
- In a small bowl, mix gluten-free soy sauce, corn starch, soup stock, and 2 tbsp oil together.
- In a skillet, heat oil on high heat. Add eggplants and saute frequently for 2 minutes. Stir 1/2 of the sauce mixture into the skillet. Close lid and simmer for 3 minutes.
- Add the remaining sauce mixture, garlic, and cilantro into the skillet. Saute for 1 minute.

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